Best Brandy Pumpkin Pie Milkshakes Recipes
PUMPKIN PIE MILKSHAKES
Enjoy this delicious pumpkin pie milkshake garnished with whipped cream and cinnamon sticks.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- In blender, place ice cream, milk and pumpkin pie spice. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
- Pour into 2 glasses; top with sweetened whipped cream and garnish with cinnamon stick. Serve immediately.
Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 serving, Sodium 140 mg, Sugar 27 g, TransFat 1/2 g
PUMPKIN PIE MILKSHAKE
When fall is in the air, I can't get enough pumpkin! This is for when you have a craving for a good dessert, but not a lot of time. Delicious topped with whipped cream and a sprinkle of cinnamon.
Provided by Chelsea
Categories Fruits and Vegetables Vegetables Squash
Time 5m
Yield 3
Number Of Ingredients 5
Steps:
- Blend ice cream, milk, pumpkin pie filling, brown sugar, and pumpkin pie spice in a blender until smooth.
Nutrition Facts : Calories 90.7 calories, Carbohydrate 11.2 g, Cholesterol 17.6 mg, Fat 4.4 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 2.7 g, Sodium 39.7 mg, Sugar 10.2 g
BRANDIED PUMPKIN PIE
Pumpkin pie made with canned pumpkin is all well and good, but pumpkin pie made with fresh butternut squash purée is even better. Thin-skinned and easy to cut, butternut squash turns soft and velvety if you roast it, and a quick whirl in the food processor or a blender quickly reduces to it to a luscious purée. Here we've kept the seasonings on the light side to best showcase the character of the squash. But feel free to amp up the cinnamon and ginger if you like a spicier slice. The brandy is optional, and if you'd rather not use it, you can leave it out (or substitute another spirit; bourbon is excellent). If you bake the pie a day ahead, keep it covered at room temperature until serving time - the refrigerator wreaks havoc on the crust. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Provided by Melissa Clark
Categories pies and tarts, times classics, dessert
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- On a lightly floured surface, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes.
- While the dough chills, heat oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed.
- Lower oven temperature to 325 degrees. In a large bowl, whisk together the pumpkin purée, eggs, cream, dark brown sugar, brandy, ginger, cinnamon, 1/2 teaspoon salt, the nutmeg and clove. Pour mixture into the cooled pie shell. Transfer pie to a large baking sheet. Bake until crust is golden and center jiggles just slightly when shaken, 50 to 60 minutes. Cool completely before serving.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 267 milligrams, Sugar 22 grams, TransFat 1 gram
BRANDY ALEXANDER MILKSHAKES
Wisconsinites drink a lot of brandy: Every year, half of the cases Korbel sells in the US go just to the Badger State. German immigrants brought it with them to the state in the 19th century, and while theories vary on why Wisconsin has become brandy central, everyone agrees that people here know how to drink it. The Del-Bar in Wisconsin Dells serves a Brandy Alexander in the form of a milkshake. It's a Wisconsin drink through and through: The blender was invented here in 1922. -Nora Horvath for Food Network Magazine
Provided by Food Network
Categories beverage
Time 5m
Yield 1 Brandy Alexander Milkshake
Number Of Ingredients 0
Steps:
- Blend 1 ounce each of brandy and dark crème de cacao with a few scoops of vanilla ice cream, then top with whipped cream and nutmeg.
BRANDY PUMPKIN PIE MILKSHAKES
Brandy adds a distinctive flavor to this pumpkin milkshake that's ready in 10 minutes.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 2
Number Of Ingredients 7
Steps:
- In blender, place ice cream, brandy, milk and pumpkin pie spice. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
- Pour into 2 glasses; top with sweetened whipped cream and garnish with cinnamon stick. Serve immediately.
Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 130 mg, Sugar 25 g, TransFat 1/2 g
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